8 oz stale, dense, french bread
4 tbsp butter, softened
1/2 cup dried cherries or raisins
3 large eggs
2/3 cup plus 2 tb sugar
4 tsp vanilla extract
1/2 tsp almond extract
1 pinch salt
4 cup milk, heated
1/4 tsp cinnamon
Directions
Slice bread 1/2" thick. Butter 1 side of each slice.
Butter 1 1/2 qt. shallow baking dish. Arrange one half the bread,
buttered side up, in single layer in dish. Sprinkle with cherries or
raisins. Top with another layer of bread slices. Whisk eggs, 1/2 cup
sugar and vanilla and almond extracts, and salt in bowl. Whisk in hot
milk. Pour custard over bread.
Press bread into custard. Let stand 30 minutes.
Press again. Preat oven to 350 degrees. Place baking dish in larger
baking pan. Combine remaining sugar and cinnamon in bowl. Sprinkle
over pudding. Pour boiling water in large pan halfway up side of
dish. Bake 45 to 50 minutes until golden. Serve warm with cream.
Servings: 1 servings
Bread Pudding Made With French Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Pudding; Breads; Dessert; French
The History of Recipes
It is possible to read the history of `recipes` far back into ancient history, certainly as far back into recorded history as the Egyptians, and quite possibly further than that. In practice though, these, early cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
In fact, the oldest recipe discovered so far, according to Professor Solomon Katz, is a collection of clay tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful. Later on, in The time of the roman empire 25BC a roman called Apicius compiled some scripts detailing recipes prepared by his fellow Romans. In his publication, he tells us how the meals of wealthy Romans were split into appetizers, main course and dessert, something we still use today. He also tells us how the cooks of Roman times made use of a wide range of herbs and spices, including a few you will know such as bay, rue and dill. Later, there were a couple of cookery books from the fourteenth century : one book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these two books are not about the indian food that is familiar to us all today, but instead recipes for the types of food on the menus of the upper classes of that time. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods, spices and herbs from middle-east cuisine, including coriander, parsley, basil and rosemary. The introduction of these new tastes created a torrent in publications on food, most of which are now in private collections. By the time we get to the 1900s, cookery books were highly popular due to higher levels of literacy, more leisure time and being a little richer. |
We hope you enjoy this Bread Pudding Made With French Bread recipe.
